Veggie lasagne
Easy
6 servings
19 serves of veg
20m preparation
30m cooking
Ingredients
- 500g pumpkin or sweet potato, peeled and sliced
- 2 bunches English spinach or young silver beet, washed and sliced
- 500g reduced-fat ricotta
- 6 spring onions, sliced
- ½ cup chopped parsley
- 12 sheets instant lasagne*, softened in hot water
- 425g jar tomato pasta sauce
Topping - 2 eggs
- 2 tablespoons plain flour
- 2 cups low-fat milk
- Pinch pepper and ground nutmeg to taste
- ½ cup grated Parmesan or Romano cheese
Method
- Preheat oven to 180 °C.
- Steam the pumpkin for 3 minutes, then cool.
- Plunge spinach into boiling water until wilted and drain well to remove excess liquid.
- In a large bowl combine drained spinach, ricotta, onion and parsley.
- Arrange 3 sheets of lasagne on the base of an ovenproof pan (33cm x 23cm).
- Top with 1/3 each of pumpkin, tomato sauce and spinach ricotta mixture.
- Repeat twice and top with remaining lasagne sheets.
- To make topping, break eggs into flour and mix well to remove lumps.
- Whisk in milk, pour into a saucepan and bring to the boil, whisking until smooth and thickened.
- Add pepper, pour over top of lasagne and sprinkle with cheese.
- Bake for 30 minutes or until golden brown.
Process
Veggie lasagne
Step 1
Steam pumpkin, then cool. Plunge spinach into boiling water until wilted.
Step 2
Arrange lasagne sheets and top with 1/3 pumpkin, tomato sauce and spinach ricotta mixture.
Step 3
Repeat twice and top with remaining lasagne sheets.
Step 4
Make topping and pour over top of lasagne.
Step 5
Sprinkle with cheese.
Alternatives
-
Can be gluten free with simple swap such as gluten free lasagne.
Storage Suggestions
Can be kept in refrigerator for up to 7 days. May be frozen for up to 3 months.
Equipment List
- Chopping board
- Large knife
- Steamer Saucepan
- Large bowls
- Ovenproof baking dish with high sides
- Grater
Acknowledgements
Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia.www.gofor2and5.com.au. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.
Nutrition Information
| 672g | Quantity per serving | Quantity per 100g |
|---|---|---|
| Energy | 3338kJ | 496kJ |
| Protein | 39.6g | 5.9g |
| Fat, total | 15.1g | 2.2g |
| — Saturated | 5.2g | 0.8g |
| Carbohydrate | 115.1g | 17.1g |
| — Sugars | 20.5g | 3.0g |
| Fibre | 15.9g | 2.4g |
| Sodium | 776mg | 115mg |
